1 bell pepper
1 head of cabbage
3 prongs {stalks} celery

Chop cabbage, celery & pepper.

Mix 1 cup sugar, 1 teaspoon turmeric, 1 teaspoon mustard seed.  Bring to boiling point.  Pour over cabbage while hot; add salt & pepper to taste.  Cover and refrigerate for several hours. 

This will keep one week or longer. 

From Maudine Smith 

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